Chocolate Apricot Tart
A delicious and indulgent tart with a decadent chocolate crust and luxurious apricot cream cheese filling. The perfect balance of chocolate and fruit flavours will impress any dessert lover.
Ingredients
60 g unsalted butter, cubed, cold
90 g icing sugar
2 eggs
salt, to taste
130 g plain flour
50 g cocoa powder
1 egg white
For the apricot filling
100 g whipping cream
12 g gelatine sheets, soaked
280 g cream cheese
200 g condensed milk
30 g lemon juice
200 g apricot jam
pink food colouring, as needed
For the decoration
apricots, as needed, stoned, sliced
strawberries, as needed, hulled, sliced
raspberries, as needed
Instructions
STEP 1/4
Preheat an oven to 160ºC
Fit the K-Beater
Add butter and icing sugar into the appliance bowl, fit the splashguard
Mix – 3 minutes, speed 1
Add eggs and salt
Mix – 2 minutes, speed 2
Add flour and cocoa powder
Mix – 2 minutes, speed Min
Wrap the pastry in plastic wrap
Chill in the fridge – 20 minutes
STEP 2/4
Place the chilled pastry on a lightly floured work surface
Roll out until 2 mm thick
Line a tart tin with pastry until covered and trim the edges
Prick the pastry with a fork
Line the pastry with parchment paper and fill with baking beans
Bake – 15 minutes, 160°C
Remove the tin from the oven
Remove the baking beans and parchment paper
Bake – 5 minutes, 160°C
Remove from the oven and let cool completely in the tin
Brush the pastry with egg white
(Tip: This will prevent the tart from going too soft)
Bake until golden – 5 minutes, 160°C
Remove from the oven and let cool completely
STEP 3/4
Add cream into a heatproof bowl
Heat in a microwave until simmering hot, but not boiling
Add gelatine to the hot cream, mix until dissolved and set aside
STEP 4/4
Clean the appliance bowl and fit the Whisk Tool
Add cream cheese, condensed milk, lemon juice and apricot jam into the appliance bowl, fit the splashguard
Mix – 2 minutes, speed Max
Add pink food colouring
Mix – 1 minute, speed Max
(Tip: Aim for an orange/pink colour)
While the machine is running, slowly pour in the cream mixture
Mix – 2 minutes, speed Max
Transfer the mixture into the tart and spread evenly
(Tip: Keep the tart base in the tin – this will help to keep its shape while the filling is setting)
Chill in the fridge until set – 2 hours
Decorate with apricots, strawberries and raspberries (optional)
Serve
Chocolate Apricot Tart
A delicious and indulgent tart with a decadent chocolate crust and luxurious apricot cream cheese filling. The perfect balance of chocolate and fruit flavours will impress any dessert lover.
Ingredients
60 g unsalted butter, cubed, cold
90 g icing sugar
2 eggs
salt, to taste
130 g plain flour
50 g cocoa powder
1 egg white
For the apricot filling
100 g whipping cream
12 g gelatine sheets, soaked
280 g cream cheese
200 g condensed milk
30 g lemon juice
200 g apricot jam
pink food colouring, as needed
For the decoration
apricots, as needed, stoned, sliced
strawberries, as needed, hulled, sliced
raspberries, as needed
Instructions
STEP 1/4
Preheat an oven to 160ºC
Fit the K-Beater
Add butter and icing sugar into the appliance bowl, fit the splashguard
Mix – 3 minutes, speed 1
Add eggs and salt
Mix – 2 minutes, speed 2
Add flour and cocoa powder
Mix – 2 minutes, speed Min
Wrap the pastry in plastic wrap
Chill in the fridge – 20 minutes
STEP 2/4
Place the chilled pastry on a lightly floured work surface
Roll out until 2 mm thick
Line a tart tin with pastry until covered and trim the edges
Prick the pastry with a fork
Line the pastry with parchment paper and fill with baking beans
Bake – 15 minutes, 160°C
Remove the tin from the oven
Remove the baking beans and parchment paper
Bake – 5 minutes, 160°C
Remove from the oven and let cool completely in the tin
Brush the pastry with egg white
(Tip: This will prevent the tart from going too soft)
Bake until golden – 5 minutes, 160°C
Remove from the oven and let cool completely
STEP 3/4
Add cream into a heatproof bowl
Heat in a microwave until simmering hot, but not boiling
Add gelatine to the hot cream, mix until dissolved and set aside
STEP 4/4
Clean the appliance bowl and fit the Whisk Tool
Add cream cheese, condensed milk, lemon juice and apricot jam into the appliance bowl, fit the splashguard
Mix – 2 minutes, speed Max
Add pink food colouring
Mix – 1 minute, speed Max
(Tip: Aim for an orange/pink colour)
While the machine is running, slowly pour in the cream mixture
Mix – 2 minutes, speed Max
Transfer the mixture into the tart and spread evenly
(Tip: Keep the tart base in the tin – this will help to keep its shape while the filling is setting)
Chill in the fridge until set – 2 hours
Decorate with apricots, strawberries and raspberries (optional)
Serve